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Categories:
vegetable oil eggs almonds sugar matzo meal ground cardamom almond confectioners sugar pistachio nuts
Viewed: 99 - Published at: 2 years agoIngredients
- 1/2 cup vegetable oil, plus additional for pan
- 7 large eggs, separated
- 3 cups almonds
- 1 cup sugar
- 1 tablespoon matzo meal
- 2 teaspoons ground cardamom
- 1 tablespoon almond extract
- Confectioners sugar (kosher for Passover), for dusting
- Finely chopped pistachio nuts, for garnish
Method
- Heat oven to 350 degrees.
- Oil a 9-inch bundt pan or a 9-inch square pan and set aside.
- Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- Using a large food processor, pulse almonds until very finely ground, stirring once or twice to prevent them from turning into a paste.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend.
- Add ground almonds, matzo meal and cardamom.
- Add almond extract and 1/2 cup oil.
- Gently fold in egg whites.
- Pour batter into prepared pan.
- Bake until a toothpick inserted in the center comes out clean, about 50 minutes.
- Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack.
- To decorate, dust with confectioners sugar and chopped pistachios.
